Throw a Can of Libby's 100% Pumpkin in Your Favorite Chili Recipe

Chili in bowl topped with melted cheese, sour cream, jalapenos

Next time you are making your favorite chili, throw a can of 100% pumpkin puree into the mix. Why? Pumpkin is a superfood jam packed with with antioxidants, disease-fighting vitamins, and fiber (Greatist, 2013). I love letting my chili simmer for a long time, so instead of having to tend to it all day over the stove, I throw it together in my crockpot in the evening and let it cook on low overnight. The tomatoes develop a richer flavor the longer they simmer and when done, you have the convenience of leaving the chili in the crock and setting it to warm until you are ready to serve. If you are looking for a crowd-pleasing chili recipe, my current go to is World's Best Chili Recipe (AKA Bill's Chili) 

Here is a slightly adapted recipe for the crockpot with my addition of a 15oz can of Libby's Pumpkin.

  • 2 lbs lean ground beef
  • 1 lb stew beef, cut into about one inch chunks
  • 1/4 lb bacon, diced in small pieces
  • 1 small red bell pepper, chopped
  • 1 large onion, chopped
  • 2 cloves garlic minced (or 1 Tablespoon chopped garlic from a jar)
  • 2 Tablespoons chili powder, or to taste
  • 1 teaspoon dried mustard
  • 1/2 Tablespoon crushed red pepper
  • 1 1/2 Tablespoons cumin
  • 1 Tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 4.5 oz chopped green chilies
  • 28 oz whole canned tomatoes 
  • 12 oz tomato paste 
  • 48 oz canned kidney beans, drained and rinsed
  • 3 cups water (add more if needed)
  • 1 15oz can of Libby's 100% Pumpkin 
  • Heat a large skillet over medium heat. Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
  • Add the garlic and cook for another minute or two.
  • Place meat mixture in crockpot.
  • Add the remaining ingredients and stir gently until thoroughly mixed.
  • Cook on low for 6-8 hours or on high for 4 hours. I prefer to cook it overnight and leave it on warm, until ready to serve the next day.
Everyone has different preferences regarding how hot they like their chili, so I like to make a flavorful chili that has some heat and then have options such as chopped jalapeƱos, chipotle peppers in adobo sauce, and Tabasco so people can individually customize their bowl.


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